We want to share with you a simple, yet SO yummy dessert that we served at our march dinner. While we and our guests both agreed it turned out tasting like one of those spicy, warm holiday dishes you can’t get enough of in December, it was equally as delicious enjoyed in the Springtime. And the great thing about this one, is it’s incredible served hot OR served cold. Believe us. We tried both.
Cocoa Dusted, Blood Orange Rice Pudding
1 cup Arborio rice
1 Tbsp Coconut Oil
1 cup coconut milk (full fat)
1 cup water
2 Tbsp. Agave
2 whole blood oranges, peeled and pieced (Save a few slices for garnish!)
Zest from one orange
1 Tbsp Cinnamon
1 tsp. nutmeg
Cocoa for dusting
Combine coconut oil, rice, coconut milk, water and agave into a pot on the stove. Bring to a boil, then reduce heat to low and simmer until the mixture reaches a “puddingy” (correct culinary term) consistency.
Serve garnished with a blood orange slice, and dust with cocoa.
If enjoying cold, allow pudding to chill for 4-6 hours or overnight before serving…if you can wait that long.